Got sourdough discard and overripe bananas? Congrats, you’re about to make the best muffins of your life. These 10 recipes turn kitchen scraps into golden, chocolate-studded perfection—no guilt, just glory.
1. The “Why Is This So Good?” Classic Sourdough Banana Muffin
This is the muffin that’ll make you question why you ever bothered with store-bought. Fluffy, moist, and packed with melty chocolate, it’s the ultimate gateway drug to sourdough discard baking.
Ingredients:
- 1 cup mashed ripe bananas (about 2-3)
- 1/2 cup sourdough discard (unfed)
- 1/3 cup melted butter or coconut oil
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips
Instructions:
- Preheat oven to 375°F and line a muffin tin.
- Whisk bananas, discard, butter, sugar, egg, and vanilla in a bowl.
- Fold in flour, baking soda, and salt until just combined.
- Stir in chocolate chips.
- Divide batter into 12 muffins and bake 18-20 minutes.
Pro tip: Let them cool for 5 minutes before devouring—unless you enjoy molten chocolate lava burns (no judgment).
2. The “I Ate Three Before Breakfast” Double Chocolate Version
For those days when “a little chocolate” isn’t enough. These muffins are basically dessert masquerading as breakfast, and we’re here for it.
Ingredients:
- Same as Recipe #1, but add:
- 1/4 cup cocoa powder
- Extra 1/4 cup chocolate chips
Instructions:
- Follow Recipe #1 steps, but mix cocoa powder with dry ingredients.
- Use *all* the chocolate chips. No regrets.
Serve with a tall glass of milk and zero apologies.
3. The “Oh Wow, These Are Healthy?” Whole Wheat Honey Muffin
Whole wheat? Honey-sweetened? Don’t worry, they still taste like a treat. Perfect for convincing yourself you’re being virtuous while eating chocolate.
Ingredients:
- 1 cup mashed bananas
- 1/2 cup sourdough discard
- 1/3 cup honey
- 1/4 cup melted coconut oil
- 1 egg
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup dark chocolate chips
Instructions:
- Mix wet ingredients, then fold in dry.
- Bake at 375°F for 20 minutes.
FYI: These freeze beautifully—if they last that long.
4. The “My Kids Actually Ate Them” Peanut Butter Swirl Muffin
Peanut butter + chocolate + banana = unstoppable kid appeal. Even picky eaters will beg for seconds (and you’ll sneak one when they’re not looking).
Ingredients:
- Base from Recipe #1
- 1/4 cup peanut butter (swirled in)
- Crushed peanuts for topping (optional but recommended)
Instructions:
- Make batter as in Recipe #1.
- Drop spoonfuls of peanut butter into filled muffin cups and swirl with a knife.
- Sprinkle with peanuts before baking.
Warning: These may disappear before lunchtime.
5. The “I’m Fancy Now” Cinnamon Streusel-Topped Muffin
Because sometimes you want a muffin that looks like it cost $8 at a boutique bakery. The crunchy streusel elevates these from “yum” to “oh DAMN.”
Ingredients:
- Base from Recipe #1
- Streusel: 1/4 cup flour, 2 tbsp brown sugar, 1 tsp cinnamon, 2 tbsp cold butter
Instructions:
- Make batter as usual.
- Mix streusel ingredients with your fingers until crumbly.
- Sprinkle generously on muffins before baking.
Best served with a pinky raised—optional but encouraged.
6. The “Weekend Project” Overnight Fermented Muffin
Let the discard work its magic overnight for extra tangy flavor and fluffy texture. Ideal for when you want to feel like a sourdough wizard.
Ingredients:
- Same as Recipe #1, but:
- Let batter sit covered overnight before adding baking soda and baking.
Instructions:
- Mix all ingredients except baking soda and chocolate chips.
- Cover and let ferment 8-12 hours.
- Next morning, stir in baking soda and chocolate chips, then bake.
Pro tip: Coffee required while waiting.
7. The “Gluten-Free? Really?” Almond Flour MVP
No gluten? No problem. These muffins are dense in the best way, with almond flour adding nutty richness. Even gluten-lovers won’t know the difference.
Ingredients:
- 1 cup mashed bananas
- 1/2 cup sourdough discard
- 2 eggs
- 1/4 cup maple syrup
- 2 cups almond flour
- 1 tsp baking soda
- 1/2 cup chocolate chips
Instructions:
- Mix wet ingredients, then fold in dry.
- Bake at 350°F for 22-25 minutes.
Warning: These are dangerously snackable.
8. The “I Need Energy Now” Protein-Packed Muffin
Greek yogurt and protein powder turn these into a post-workout (or Netflix marathon) fuel source. Chocolate for gains, obviously.
Ingredients:
- Base from Recipe #1, but add:
- 1/2 cup Greek yogurt
- 1 scoop vanilla protein powder
Instructions:
- Follow Recipe #1, adding yogurt and protein powder with wet ingredients.
Eat while flexing—optional but hilarious.
9. The “Tropical Vacation” Coconut Banana Muffin
Close your eyes and pretend you’re on a beach. Toasted coconut and a splash of rum extract (or real rum, we won’t tell) make these next-level.
Ingredients:
- Base from Recipe #1, but add:
- 1/2 cup shredded coconut
- 1/2 tsp rum extract (or 1 tbsp real rum)
Instructions:
- Toast coconut in a dry pan until golden.
- Mix into batter with extract.
Serve with a tiny umbrella for full effect.
10. The “Emergency Dessert” Mug Muffin Hack
Because sometimes you need a muffin *right now*. This single-serving hack uses discard for a 3-minute microwave miracle.
Ingredients:
- 1/4 cup mashed banana
- 2 tbsp sourdough discard
- 1 tbsp sugar
- 2 tbsp flour
- Pinch baking soda
- 1 tbsp chocolate chips
Instructions:
- Mix everything in a mug.
- Microwave 60-90 seconds.
No sharing required. You’re welcome.
There you have it—10 ways to turn sourdough discard and sad bananas into muffin magic. Now go forth and bake (and maybe hide a few for yourself). Trust me, your future self will thank you.
